An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.
Aroma:
Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, and/or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.
Flavor:
Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, and/or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.
Mouthfeel:
Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.
Appearance:
Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.
History:
The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real aleâ€). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly
carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily "more premium" since best bitters are traditionally the brewer's finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.
Characteristic Ingredients:
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.
Notes:
In England today, "ESB" is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.
Examples:
Bass Ale, Highland Orkney Blast, Samuel Smith's Old Brewery Pale Ale, Shepherd Neame Bishop's Finger, Shepherd Neame Spitfire, West Berkshire Dr. Hexter's Healer, Whitbread Pale Ale, Young's Ram Rod
